Spinach Soba Salad

Adapted from Mark Bittman



Freshly ground pepper

3 to 4 ounces soba noodles

1 carrot, peeled and finely chopped

2 cups edamame (frozen are fine)

2 to 3 tablespoons soy sauce

Juice of one lime

2 tablespoons white or light miso

1 tablespoon mirin or 1 teaspoon sugar, or to taste

1/2 to 3/4 pounds fresh spinach, washed (all the spinach in your box this week)

¼ cup chopped scallion

1 tablespoon freshly grated ginger



Bring a large pot of water to a boil and salt it. Drop in the noodles and carrot and cook until tender, 2 to 4 minutes; add the edamame for about 15 to 30 seconds just to warm, then drain everything in a colander. Set aside.

In a large salad bowl, whisk together the soy sauce, lime juice, miso and mirin or sugar. Add spinach, noodles, carrot, edamame, scallion, and toss; then taste and season with salt and pepper as needed. Garnish with grated ginger at the table.

meal or course
dinner, lunch, main course, pasta, salad